March 20, 2014

Italian Style Spinach & Egg Drop Soup

How about this for fast food?

Here’s a soup that literally takes minutes to put together and is lovely.

Quite unique too because egg drop soups are usually considered to be in the domain of Chinese cooking except this one hails from the very foodie region of Italy, Emilia Romagna. No offense Tuscany, I LOVE you but here’s a region that boasts, Parmigiano Reggiano cheese, Balsamico and prosciutto.

I rest my case.

And yet this soup is almost humble in its origins. But the few ingredients that it does consist of, requires top notch quality. Beginning with fresh spinach leaves, preferably home made chicken stock, for which quite frankly there is no substitute and so easy to make as long as you collect chicken bones and scraps in the freezer and fix stock twice a month and freeze it. That’s my trick!

And of course the best quality cheese i.e. Parmigiano Reggiano.

And no, Parmesan is not the same thing.

In fact for Parmigiano Reggiano to be sold as such in the U.S it automatically means, that it’s D.O.P certified (the Italian food Consortium) and is a minimum 2 year aged, Grade A and that’s the only kind that makes it on this continent. So it doesn’t really matter if your box says Kirkland or whatever as long as it says Parmigiano Reggiano, it’s the real deal.

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Italian Style Spinach & Egg Drop Soup

How about this for fast food?

Here’s a soup that literally takes minutes to put together and is lovely.

Quite unique too because egg drop soups are usually considered to be in the domain of Chinese cooking except this one hails from the very foodie region of Italy, Emilia Romagna. No offense Tuscany, I LOVE you but here’s a region that boasts, Parmigiano Reggiano cheese, Balsamico and prosciutto.

I rest my case.

And yet this soup is almost humble in its origins. But the few ingredients that it does consist of, requires top notch quality. Beginning with fresh spinach leaves, preferably home made chicken stock, for which quite frankly there is no substitute and so easy to make as long as you collect chicken bones and scraps in the freezer and fix stock twice a month and freeze it. That’s my trick!

And of course the best quality cheese i.e. Parmigiano Reggiano.

And no, Parmesan is not the same thing.

In fact for Parmigiano Reggiano to be sold as such in the U.S it automatically means, that it’s D.O.P certified (the Italian food Consortium) and is a minimum 2 year aged, Grade A and that’s the only kind that makes it on this continent. So it doesn’t really matter if your box says Kirkland or whatever as long as it says Parmigiano Reggiano, it’s the real deal.